Crab with Cantaloupe and Caviar – Sea Salad
Crab with Cantaloupe and Caviar – Sea Salad is a flavorful French French Receipes dish prepared with quality ingredients. To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTo make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl.
Slowly pour in the oils, whisking until emulsified.
Season with salt and pepper.
Squeeze any excess water out of the crabmeat.
Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper.
Mix together well and set aside.
Purée the cantaloupe in a blender.
For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate.
Place a ring mold on top and fill with a layer of sliced avocado and then crab.
Place a dollop of caviar on top of the crab to complete.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.